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Salmonellosis associated with mass catering: a survey of European Union cases over a 15-year period

Epidemiology and infection, 2016-10, Vol.144 (14), p.3000-3012

2016

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Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview

International food research journal, 2016-01, Vol.23 (2), p.429

2016

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Non-neoplastic jaw cysts: a 30-year epidemiological study of 2150 cases in the Italian population

British journal of oral & maxillofacial surgery, 2021-02, Vol.59 (2), p.168-173

2021

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Validity assessment of the third molar maturity index (I3M) in a Lebanese sample of adolescents and young adults

Australian journal of forensic sciences, 2022-07, Vol.54 (4), p.499-510

2022

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PCR‐DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone

Journal of applied microbiology, 2008-07, Vol.105 (1), p.243-254

2008

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Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers

Letters in applied microbiology, 2011-06, Vol.52 (6), p.651-659

2011

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Hygiene auditing in mass catering: a 4-year study in a university canteen

Public health (London), 2018-06, Vol.159, p.17-20

2018

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Microbiological monitoring of air quality in a university canteen: an 11-year report

Environmental monitoring and assessment, 2013-06, Vol.185 (6), p.4765-4774

2013

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Comparison of different strategies for isolation and preliminary identification of Azotobacter from soil samples

Soil biology & biochemistry, 2004-09, Vol.36 (9), p.1475-1483

2004

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Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review

Food research international, 2019-11, Vol.125, p.108527, Article 108527

2019

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Microbiological quality of meat-based meals and operation of control systems within a food service environment

International food research journal, 2015-01, Vol.22 (4), p.1692

2015

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Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy

Journal of applied microbiology, 2007-10, Vol.103 (4), p.948-960

2007

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Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

Letters in applied microbiology, 2006-08, Vol.43 (2), p.161-167

2006

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Microbiological and molecular characterization of nosocomial and community Staphylococcus aureus isolates

Epidemiology and infection, 2011-04, Vol.139 (4), p.613-622

2011

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Diffusion of meticillin-resistant Staphylococcus aureus USA300 strains in central Italy

International journal of antimicrobial agents, 2011-04, Vol.37 (4), p.339-346

2011

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LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION

Italian journal of food science, 2009, Vol.21 (3), p.269-286

2009

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Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions

Building and environment, 2013-06, Vol.64, p.38-45

2013

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The microbial ecology of a typical Italian salami during its natural fermentation

International journal of food microbiology, 2007-11, Vol.120 (1), p.136-145

2007

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Characterisation of Lactobacillus helveticus strains producing antihypertensive peptides by RAPD and inverse-PCR of IS elements

Beneficial microbes, 2010-09, Vol.1 (3), p.229

2010

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Isolation and Molecular Characterization of Antibiotic-Resistant Lactic Acid Bacteria from Poultry and Swine Meat Products

Journal of food protection, 2007-03, Vol.70 (3), p.557-565

2007

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Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour

Food microbiology, 2009-10, Vol.26 (7), p.744-753

2009

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Direct detection of antibiotic resistance genes in specimens of chicken and pork meat

International journal of food microbiology, 2007, Vol.113 (1), p.75-83

2007

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Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture-dependent techniques and PCR-DGGE

Meat science, 2007-11, Vol.77 (3), p.413-423

2007

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Experimental evaluation of the growth rate of mould on finishes for indoor housing environments: Effects of the 2002/91/EC directive

Building and environment, 2009-08, Vol.44 (8), p.1668-1674

2009

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Occurrence of Listeria monocytogenes in salami manufactured in the Marche region (Central Italy)

Journal of Veterinary Medical Science, 2010, Vol.72(4), pp.499-502

2010

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Salmonellosis associated with mass catering: a survey of European Union cases over a 15-year period

Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview

Non-neoplastic jaw cysts: a 30-year epidemiological study of 2150 cases in the Italian population

Validity assessment of the third molar maturity index (I3M) in a Lebanese sample of adolescents and young adults

PCR‐DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone

Bacterial dynamics in a raw cow's milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers

Hygiene auditing in mass catering: a 4-year study in a university canteen

Microbiological monitoring of air quality in a university canteen: an 11-year report

Comparison of different strategies for isolation and preliminary identification of Azotobacter from soil samples

Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review

Microbiological quality of meat-based meals and operation of control systems within a food service environment

Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy

Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

Microbiological and molecular characterization of nosocomial and community Staphylococcus aureus isolates

Diffusion of meticillin-resistant Staphylococcus aureus USA300 strains in central Italy

LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION

Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions

The microbial ecology of a typical Italian salami during its natural fermentation

Characterisation of Lactobacillus helveticus strains producing antihypertensive peptides by RAPD and inverse-PCR of IS elements

Isolation and Molecular Characterization of Antibiotic-Resistant Lactic Acid Bacteria from Poultry and Swine Meat Products

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour

Direct detection of antibiotic resistance genes in specimens of chicken and pork meat

Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture-dependent techniques and PCR-DGGE

Experimental evaluation of the growth rate of mould on finishes for indoor housing environments: Effects of the 2002/91/EC directive

Occurrence of Listeria monocytogenes in salami manufactured in the Marche region (Central Italy)

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